What Cocktail Are You Enjoying Winter 2013?

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Originally Posted by tanstaafl2

What are you using for the apricot brandy? I usually use Marie Brizzard Apry since true apricot brandy like Barack Palinka tends to be hard to come by and is generally not as sweet as what is typically in the usual apricot mixers. But the MB is pretty decent.

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Rothman and Winter Orchard Apricot - but I do believe Apry is very similar in profile. I think it is rare for cocktails to call for dry apricot brandy (like an eau de vie - Blume Marillen is an example, from Haus Alpenz who also imports the Rothman and Winter stuff), but like anything there are exceptions.

I don't know, bad_scientist - I will say that good apricot brandy is pretty awesome in a cocktail if used intelligently, but I wouldn't try to drink it on its own. I agree about the .1% comment, but that is probably true about Pappy Van Winkle as well ;). I am from the county myself, so I cannot say I know. I do pick up most of my cocktail ingredients from the Wine Source, however.

Here is a decent article on apricot brandy cocktails:

http://www.washingtonpost.com/wp-dyn...011103433.html

Thanks for that link, just today we were discussing using apricot brandy in cocktails.

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Originally Posted by SFS

Trey - Can you post a link to the orgeat recipe?

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Here's the basic recipe I used:
http://www.artofdrink.com/ingredient.../orgeat-syrup/

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Originally Posted by devillighter

Rothman and Winter Orchard Apricot - but I do believe Apry is very similar in profile. I think it is rare for cocktails to call for dry apricot brandy (like an eau de vie - Blume Marillen is an example, from Haus Alpenz who also imports the Rothman and Winter stuff), but like anything there are exceptions.

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Yes, they are fairly similar although perhaps the R&W is a bit less sweet. The Apry tends to be easier to find for me although I see the R&W Orchard Apricot around more lately. I have been told that Giffard Abricot du Roussillon is even better but have never had a chance to try it.

I have found the Blume Marillen hard to use as well. Too delicate for most cocktails and too expensive to experiment with! Pretty much just drink it as an apertif or digestif now and again and not likely to replace it when it is gone.

Another Manhattan -- I've been on a month-long tear with them -- this time made with Angel's Envy, Cocchi, and Bokers bitters. The Angel's Envy works pretty well, though not as good as Larceny.

I'm sticking with basics today, one ounce Barton, half ounce triple sec, two ounces ginger ale.

Not really a cocktail, but I've been enjoying Bloody Mary's for the past few weeks. Made with Tanqueray gin and Old Bay seasoning, among the other usual ingredients.

Tim

My wife bought a couple of large jugs of "Simply Limeade" for a party and didn't use it. With the warm weather we've been having in Houston, I've put it to good use in a type of Sour.

2 oz bourbon
4 oz Simply Limeade
6 dashes of Fee's Orange Bitters
A bit of agave syrup
Ice

Add the agave to get the level of sweetness you're looking for...or none at all for a tart drink.

Bourbon and limeade, hmm, some possibilities there. I've usually made Bourbon cocktails with orange or lemon juice and saved lime for rum but there's no reason to limit myself.